Red Currant Pomegranate Glazed Ham

Easter is quickly approaching and I’m getting nervous about making the main dish – the HAM – for the boyfriend and his family, especially after he just told me that his mother has gone to culinary school….pressure!  I have decided to make a red currant/pomegranate glazed ham in the crock pot because hopefully it should be easier than roasting it in the oven, and it sounds so yummy and flavorful.

Here is the recipe:

Ingredients:

1 sm. bone in half ham ( about 6 lbs. )

1 cpomegranate juice

1/2 cred current jelly

2 Tbsp dijon mustard

1/4 cdark brown sugar ( packed )

Directions

Place Ham in Crock Pot, Pour Pomegranate juice in, Put on Cover and Set to Cook on Low for 4 to 6 Hour, Basting once or Twice with juice in Crock Pot

In A Small pan- Over Medium Low Heat , Put Jelly in Pan and Cook , Stirring untill the Jelly Has Softened, – Then pour through a fine mesh Sieve, Into a Bowl , Discard All Solids – and Cover Bowl, Set in the Frig. Till ready to use.

About 45 minutes before Ham is Done, Take Jelly out of Frig. and put into a Sauce Pan – Take 3 TBSP. of the Liquid from the Crock Pot and mix in with the Jelly in the Pan, – Add in the Mustard and Brown Sugar, stir to combine and Place Pan Over High Heat , Bring to a boil and Stir untill the Sugar Is Dissolved, Then Take Off Heat and set Aside.

Remove 1 Cup of the Cooking Liquid From the Crock Pot and Discard – Pour the Jelly Mixture in the Sauce Pan over the Ham .

Replace Cover on Crock Pot and Turn HEAT TO HIGH, BASTE the HAM Often with the Liquid, Cook For 30 to 45 more Minutes, Untill Ham Is Shiney and Glazed. When Ham is Cooked, transfer to a Platter and Let Sit for 15 Minutes at Room Temp. Before serving.

What are you making for Easter?

Superfood Salad and Cilantro Lime Shrimp

Here are two different recipes that actually go extremely well together. I took pics with my cell phone, so the quality is not the best but hopefully you get the idea of what it looks like.

SUPERFOOD SALAD with Lemon Vinairgrette

Ingredients:

½ cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

Salt & pepper

For the vinaigrette:

2 lemons, juiced (need ¼ cup)

2 garlic cloves, finely minced

Dash of sweetener (agave, stevia or white sugar)

Salt and pepper

6 tablespoons extra virgin olive oil

Directions:

1.       Cook quinoa according to package directions. Set aside to cool.

2.       For the vinaigrette:  combine all ingredients in a jar and shake to combine

3.       Combine cooled quinoa with red onion, orange, avocado, beans, pomegranate arils, corn, cilantro and salt and pepper.  Pour vinaigrette over the salad and stir.  Serve at room temperature.

CILANTRO LIME SHRIMP

Ingredients:

2 tsp olive oil

2 lb shrimp, shelled and deveined

6 gloves garlic, minced

½ cup chopped cilantro

1 lime

Salt & pepper

Directions:

Heat large frying pan on med-high.  Add oil, and when hot, add shrimp.

Season shrimp with salt and pepper.

When shrimp is cooked on one side, about 2 minutes, turn over and add garlic.

Saute another 1-2 minutes until shrimp is cooked.

Remove from heat.

Squeeze lime all over shrimp and toss with cilantro.

Top the Superfood Salad with the Cilantro Lime Shrimp and you have an amazing and very healthy meal.

Pinterest

I LOVE, LOVE, LOVE Pinterest.  I just started using it a couple of weeks ago, and I am HOOKED.  I am having so much fun pinning things that I would love to have one day, planning a future wedding, finding new crafts to try, getting ideas for photography, etc. but my favorite part is all of the yummy recipes I am finding.  I have tried a few in the last couple of weeks, and am looking forward to many more.  I will post some tomorrow of what I made tonight.  If you are on Pinterest, let me know so I can check out your boards  Also I would love any good recommendations of pins.  And if you want to join Pinterest and need an invite, let me know so I can hook you up.

Stuffed Zucchini Boats

Ingredients:

• 2-3 zucchinis
• 3 roma tomatoes (2 to add to food processor, 1 sliced thinly)
• 1/2 cup minced garlic
• 1-2 tbsp Ms. Dash Italian seasoning
• 1 cup chopped onion
• 1 tbsp black pepper
• 1 cup shredded parmesan cheese

Directions:

• preheat oven to 350
• slice zucchini in half lengthwise
• scoop out center, add to food processor
• add pepper, garlic, seasoning, onions and 2 tomatoes to food processor to mix with the zucchini
• fill the zucchini boats with the mixture
• bake for 20 minutes
• top zucchini boats with the shredded cheese and slices of tomato and bake for additional 10 minutes until cheese is melted and about to brown

 

Fish Tacos with Mango Salsa

I found this recipe in Cooking Light magazine, so not only did it sound good, but it’s good for you.

Salsa:

• 1/2  cup  chopped peeled mango
• 1/2  cup  chopped green tomato
• 2  tablespoons  finely chopped red onion
• 4  teaspoons  chopped fresh cilantro
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  chili powder
• 1 finely chopped jalepeno

 Tacos:

• 2  (6-ounce) tilapia fillets
• Cooking spray
• 1/2  teaspoon (reduced sodium) Old Bay seasoning
• 4  (8-inch) whole-wheat flour tortillas
• 1  cup  mixed salad greens or shredded cabbage

1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.

4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Balsamic Garlic Roasted Brussel Sprouts

I used to hate Brussel Sprouts.  Growing up, my mom used to buy the frozen package and then over-microwave them and serve them to us with no season, no flavor.  Last week, I was given a new recipe to try, and of course I added my own little twist, and WOW…now I love Brussel Sprouts.  Here is the recipe:

Ingredients:

• 1 package fresh Brussel Sprouts
• garlic salt
• pepper
• balsamic vinegar
• extra virgin olive oil

 

Directions:

• Preheat oven to 350
• thoroughly wash Brussel Sprouts
• trim off bottoms and peel off outer layer
• quarter the sprouts
• put onto baking sheet and drizzle with olive oil and balsamic vinegar to taste
• sprinkle with garlic salt and pepper, then stir to coat evenly
• bake for 30 minutes

Here’s what they should look like: